Leipzig style vegetable stew with lemon balm
4 servings
90 minutes
Leipzig-style vegetable stew is a true embodiment of German cuisine, combining the simplicity of ingredients with deep aromas. Historically, seasonal vegetable dishes were the foundation of rural meals in Germany, and in Leipzig this stew became particularly popular due to the abundance of fresh produce. Tender baby carrots, radishes, and young potatoes simmered in butter gain softness and richness of flavor. Lemon balm adds a light citrus note that refreshes, while chanterelles contribute a rich forest nuance. This stew is perfect as a standalone dish or side, filling the meal with coziness and nature's aromas. An ideal choice for a leisurely dinner when you want to enjoy the harmony of flavors and textures.
1
Chop the lemon balm leaves, wash and dry them. Grate the lemon zest.
- Lemon balm: 2 stems
- Lemon: 1 piece
2
Clean the carrot, removing only a thin layer of skin, and trim the greens to 1.5 cm.
- Baby carrots: 20 pieces
3
Wash the radishes, trim the roots and leaf stems to 1 cm.
- Radish with tops: 10 pieces
4
Clean the onions.
- White onion: 10 pieces
5
Thoroughly wash the potatoes, wipe off the remaining skin (but do not peel).
- New potatoes: 300 g
6
Preheat the oven to 180 degrees.
7
Cut the lard into thin strips. Melt 30 g of butter in a heat-resistant pot and sauté the strips of lard until light in color.
- Lard (back fat): 150 g
- Butter: 90 g
8
Add carrots, radishes, onions, potatoes, pour in 200 ml of water, and add salt.
- Baby carrots: 20 pieces
- Radish with tops: 10 pieces
- White onion: 10 pieces
- New potatoes: 300 g
- Salt: 1 teaspoon
9
Cook the vegetables in the oven covered for 40-45 minutes. Periodically check if there is enough liquid, adding a little water if necessary; towards the end of cooking, check for doneness: if the potato can be easily pierced with a knife, then the other vegetables are ready too.
10
Place the lemon balm leaves on the vegetables and cover again with a lid.
- Lemon balm: 2 stems
11
Heat the remaining 60 g of butter in a pan and sauté the chanterelles in it.
- Butter: 90 g
- Small chanterelles: 150 g
12
Slightly salt the mushrooms and season the vegetables to taste.
- Salt: 1 teaspoon
- Snap peas: 250 g
13
Place the mushrooms on top of the vegetables.
- Small chanterelles: 150 g
14
In conclusion, sprinkle the stew with zest and serve immediately.
- Lemon: 1 piece
